Good Morning America Recipes

Rachael Ray's Sock-It-To-Me Moussaka Lasagna

Try This Updated Greek Classic

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Host of the "Rachael Ray Show" prepares her Autumn Golden Vegetable Lasagna.
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Servings:4-6
Difficulty: Easy
Cook Time: min

LAVASH BREAD: Middle Eastern flatbread is just thin and soft enough to add body and heartiness. We got so into it that we tried it with the classic Greek moussaka ingredients: eggplant, tomatoes and lamb.

Ingredients

  • For the lasagna:
  • 2 eggplants (1 lb. each), cut lengthwise 1/4 inch thick
  • Salt and pepper
  • 3 sheets lavash bread
  • 3 zucchini, cut lengthwise into 1/4-inch-thick slabs
  • 3 tbsp. EVOO, plus more for brushing
  • 2 lbs. plum tomatoes, quartered and seeded
  • 2 cloves garlic, finely chopped
  • 1 lb. lean ground lamb or beef
  • 1 tsp. herbs de provence
  • 2 1/2 cups jarred marinara sauce
  • 2 1/2 cups shredded gruyere cheese
  • 2 cups Creamy White Sauce
  • For the Creamy White Sauce:
  • 2 tbsp. butter
  • ?? cup finely chopped shallots
  • ?? cup flour
  • 2 cups milk warmed
  • ?? cup grated parmesan cheese
  • Salt and pepper
  • Cooking Directions

    For the lasagna:

    Position racks in the upper and lower thirds of the oven and preheat to 450??. As you layer the eggplant in a colander, sprinkle lightly with salt. Let stand in the sink for 20 minutes, then pat the eggplant dry (do not rinse).

    Meanwhile, trim the lavash to fit a 9-by-13-inch baking dish. Toast the lavash in the oven on baking sheets until lightly golden, about 3 minutes. Let cool. Arrange the zucchini on a greased baking sheet, brush lightly with EVOO and season with salt and pepper. Bake until tender, about 15 minutes. Transfer to a plate and let cool.

    Arrange the eggplant on the baking sheet; brush lightly with EVOO. Arrange the tomatoes on a second sheet; drizzle with 2 tbsp. EVOO. Roast the vegetables until tender, about 25 minutes. Let cool. Reduce the oven heat to 400??.

    Meanwhile, in a large skillet over medium heat, cook the garlic in 1 tbsp. EVOO until golden. Add the lamb and herbs and cook over medium-high heat, crumbling up the meat, until browned, about 5 minutes. Remove from the heat and stir in 1 1/2 cups marinara.

    Grease the baking dish and add the remaining 1 cup marinara to the bottom, tilting to coat. Add a layer of toasted lavash. Spoon the lamb mixture on top; sprinkle with 1/2 cup cheese. Add another layer of lavash, 1/2 cup white sauce, the zucchini, 1/2 cup cheese and the tomatoes and their juices. Add a final layer of lavash, spread with 1/2 cup white sauce, then top with the eggplant. Spread with the remaining 1 cup white sauce.

    Cover the dish snugly with foil and bake for 40 minutes. Uncover, sprinkle with the remaining 1 1/2 cups cheese and bake until golden and bubbling, about 10 minutes. Let cool for 20 minutes before cutting.

    For the Creamy White Sauce:

    Melt butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and ?? each salt and pepper.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Everyday With Rachael Ray Magazine

    Recipe Summary

    Main Ingredients: peppers, lavash, tomatoes, ground lamb, olive oil, butter, parmesan, milk

    Course: Dinner, Main Course

    More Info: Kids Friendly


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